Fruit S'mores
POSTED: 10:58 am EST February 7,
2007
Makes 4 snack servingsBlueberries, which offer a kid-friendly flavor, are available all year round. Here's an irresistible treat to serve the kids as an after-school snack. And the recipe is so simple, that they can prepare it themselves.
8 graham cracker squares (plain, cinnamon, or chocolate)
2 tablespoons peanut butter, whipped cream cheese, or whipped honey
1 banana, cut into thin slices
½ cup fresh blueberries (see Tip)
Spread each graham cracker with peanut butter. Arrange a layer of banana slices on 4 of the crackers and top with the blueberries. Top with another graham cracker, spread-side down, and press gently. 
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
8 graham cracker squares (plain, cinnamon, or chocolate)
2 tablespoons peanut butter, whipped cream cheese, or whipped honey
1 banana, cut into thin slices
½ cup fresh blueberries (see Tip)
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Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
